Miso, Mushroom & Sesame Stir Fry with Kai Lan & Sweet Soy

Cook Rice:

Allow butter to come to room temperature for step 2. In a medium pot, bring 1 cup water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Prepare Ingredients:

Meanwhile, peel and mince garlic and ginger. Peel carrot, cut in half length ways and thinly slice on a slight angle. Trim Kai Lan and roughly chop, keeping leaves and stems separate. Cut mushrooms into quarters. In a small bowl combine the miso and butter.

Cook Mushrooms:

Heat sesame oil in a fry pan (or wok) over medium-high heat. Add mushrooms and carrot and cook for 3-4 minutes, until beginning to soften and colour.

Finish Stir Fry:

Add miso butter, ginger, garlic and Kai Lan stems. Continue to cook a further 3 minutes, until butter has melted and aromatics are released. Add sweet soy, 2 Tbsp water and Kai Lan leaves and cook 2-3 minutes until leaves are wilted and vegetables are well coated with sauce.

You Plate It:

Divide rice between bowls and top with stir fried veg. Garnish with a sprinkle of sesame seeds and enjoy!